Recently, Bertolli gifted me a beautiful, 34 oz. bottle of their extra virgin olive oil and invited me to enter their 150th Anniversary recipe contest. Although I use olive oil in almost everything I cook, this was a real challenge for me. What could I do with olive...

I am a very big fan of Annie Oliverio and what she does at An Unrefined Vegan. She makes the kind of food – healthy, delicious, satisfying and nutrient-rich – that I actually eat day to day that enables me to dream up things like Doritos-Crusted Tofu and...

Once in a while I get my hands on a cookbook that I just cannot stop using. Julie Hasson’s Vegan Casseroles is one of them, and Chloe Coscarelli’s Vegan Italian Kitchen is my latest. I’ve tried a handful of the recipes, each of which I would...

“I know it was you, Fredo. You broke my heart. You broke my heart!” – Michael Corleone Use this easy recipe for a vegan version of Alfredo sauce, or any savory white sauce, really. Reprinted with permission from Vegan Casseroles: Pasta Bakes,...

This is one of my favorite and most-used recipes from my book! Pour it over nachos and baked potatoes, dip your chips in it or bake it into a casserole. This zesty version of my vegan Chee-Zee Sauce has just enough heat to let you know you’re eating nacho “cheese,”...